Basic low-temperature fermentation bread is common; that was my ten years ago "routine" work. I used my free time at night to knead the dough, and made the shapes of the bread and put directly in the refrigerator. I took it out the next day, thawing and proofing for an hour and then started to bake so that my family can enjoy the fresh-baked bread. (For health reasons, to be advised not to eat the bread directly from the oven
Today, the white bread bun is slightly different from the previous, its greatest characteristic is to use less yeast and more water, to let the flour absorb water so as to increase moisture. Proofing in the fridge slows down but does not entirely stop fermentation. At lower temperatures, bread take longer to rise but develop more flavor and taste even better.
The shortest time for fermentation is about 24 hours or so until it becomes double in volume, the maximum time to wait for up to 3 days depends on fridge temperature. The bread buns as shown I took three days for fermentation, however, I have tried it yesterday again, with the bread and I’ve found that between 16 to 24 hours in the fridge is totally perfect as well.
I love to see the fermentation process, especially the proofing part, while the bread sat at room temperature after its chilly proof, just before baking, I saw and laugh, and it developed a monster air bubble on one side, like a giant bulge. Lol
So, to sum up, if you need the extra time, don’t be afraid to stick your bowl of just-kneaded dough in the fridge for any length of time, up to about a day. As long as you let it come back to room temperature before shaping it, you should have no problem with it affecting taste or texture. Just enjoy and happy baking! :)
基本冷藏發酵麵包方法已屡见不鲜的玩意，早在十多年前已经是我的“例行事务”，晚上揉好的面团，作了造型 直接放进冰箱里，隔天拿出来，解冻回温， 然后就可以烘烤，家人也可以享受新鲜出炉的面包了。（为了健康着想，面包出炉待冷却之后才吃哦）
我这次与之前有稍为不同，它最大的特色在於減低了活性速发酵母的用量, 增加了水份，讓麵粉吸收較多的水分，做出來的麵包柔軟度濕潤度更好。 而且是冷藏低温下長時間進行發酵，最短时间是24小时就可以看到發酵至2~2.5倍， 最长时间要等至3天。（温度的差异而已）网上形容这面团是好脾气到没棱没角，低温发酵，酵母活性下降的慢慢酝酿好味道。
我花了将近三天的时间看它成长，看它在呼吸，它每一过程我都一一拍下来，它的一点一滴我都看在眼里，犹如初为人母的喜悦(太天使对吗？嘿嘿）， 当看到它的成长，那种欣喜的感觉现在都记忆犹新。 喜悦。。因为我魔鬼的想法出现脑儿里，那么辛苦的等待。。我要好好享受它，哈哈
它可不是盖的。。出来的效果完全呈現素材原味不受酵母味道影響而產生充分發酵的美妙風味及組織細膩風味佳， 套美女 Victoria Bakes常用的那两句话，‘强推’哦！
The low temperature fermentation bread bun
Ingredients :
200g high gluten flour/ bread flour
3g sea salt
6g raw sugar
1g (less than 1/2 tsp ) yeast
145g water
Method
In a mixer fitted with a dough hook, combine all the ingredients and add the water slowly (keep about 20 to 30cc, try to add all the water). Knead until well combined until the dough passes the windowpane stage
Place the dough in a lightly greased bowl, cover with cling wrap. Let the dough stand at room temperature for 30 minutes to 1 hour before proceeding.
Sprinkle and press some flour on the dough surface, put the dough into the preservation container (It is better to use a high narrow container so easier to see the results of fermentation) and gently deflate the dough, cover closures and with tape marked on the container.
Refrigerate overnight under low temperature for 12 to 15 hours until doubled in size. (Mine took about three days, this depend on the fridge temperature)
Remove dough from refrigerator（do not open the lid of the container） and let stand at room temperature for 30 to 60 minutes and then open the lid.
Punch down risen dough. Transfer to a lightly floured working surface. Cut 6 pcs
Cover with wet cloth and leave the dough rest for 10mins
Again, punch down risen dough and roll dough into round ball
Place the finished dough on the prepared baking tray. Leave the dough rest for 50 to 60 mins until doubled in size.
With scissors cut the center of the dough, spray some water on the dough surface, preheated 190-degree oven to bake for 15 minutes ( Note: Put a cup of boiling water into oven so to help the bread surface is more crust. The bread normally is crust when to serve hot, however, when the bread is cool, it is not brittle, but the texture like chewy)
基本冷藏發酵麵包
材料
200g 高筋麵粉
3g 海鹽
6g 赤糖
1g(略少於1/2小匙) 速發酵母
145g 清水
步驟
1。所有材料放入搅拌盘中拌勻，慢慢加入水（不要一次全加，保留20-30cc搓揉過程中慢慢加，盡量加到完）攪拌搓揉成至面团撑得起薄膜的面团。
2．將麵團光滑面翻出滾圓，放入盆中覆上保鮮膜室溫發酵30-60分鐘
3．發酵完成的麵團表面撒上一點點高筋麵粉，輕輕壓實後，放入保鮮盒（用高窄的保鮮盒較容易看出發酵結果）輕輕壓平，蓋上密封蓋，並在保鮮盒用膠帶做上記號
4。將密封的麵團放入冰箱，冷藏發酵12~15小時，發酵至2~2.5倍
（我的用了三天时间,冰箱温度的差异而已））
5．取出冷藏發酵完成的麵團（不掀蓋）置於室溫回溫約0.5~1小時後再打開蓋子
6。將麵團移至撒了少許高筋麵粉的工作台, 用手輕壓麵團排出空氣，切成6等分，
7. 蓋上濕布，進行10分鐘中間發酵讓麵團鬆弛
8。用手輕壓數次排出空氣，將麵團滾圓
9。將滾圓的麵團置於烤盤，再次發酵50~60分鐘
10。用剪刀在麵團中央剪一切口，麵團表面噴上水霧，放進已預熱至190度的烤箱烘烤15分鐘（注：可在烤箱水盤中到一杯滾水製造水蒸氣，有助外皮薄脆（出爐時皮是脆的，放涼後不脆了，但很耐嚼有點像法國麵包外皮）
The Buns that I baked yesterday. :)
